Peanut Butter Cup Earthquake Cake
Made Easy Using Box Cake Mix
Ingredients
- 1 (15.25oz) box Devil's Food Cake Mix
- 4 large eggs
- 1 1/4 cup milk (DIVIDED)
- 1 tsp vanilla extract
- 2 cups creamy peanut butter (DIVIDED)
- 2 sticks butter softened (1 cup) (DIVIDED)
- 1 cup chocolate syrup
- 2 cups powdered sugar
- 30 mini peanut butter cups (7.6oz bag)
Instructions
- Preheat oven to 350 degrees. grease a 9" x 13" baking dish.
- In large mixing bowl beat together box cake mix, eggs, 1 cup milk, vanilla extract, 1 cup peanut butter, and 1 stick (1/2 cup) softened butter. Spread batter into prepared baking dish.
- In a separate large bowl blend together frosting ingredients of 1 stick softened butter, 1 cup peanut butter, and 1/4 cup milk. Slowly blend in powdered sugar until well combined.
- Dollop 8 large spoonfuls of the peanut butter frosting on top of the cake batter. (ONLY USE 1/2 OF THE MIXTURE. THE REST OF THE MIXTURE WILL BE USED AT THE END OF RECIPE.)
- Squirt a TBS of chocolate syrup on top of each mound of peanut butter frosting. Then swirl the chocolate syrup and peanut butter frosting together to create swirls and into the top portion of cake batter. Make sure to go all the way to the edges of dish.
- Press 3/4 of the peanut butter cups into the top.
- Bake for 35 – 40 minutes. A toothpick should be inserted in cake portion and pulled out clean. Allow to rest only 15 minutes.
- Top the warm cake with remaining peanut butter mixture in dollops. Drizzle chocolate syrup across the top. Top with remaining peanut butter cups.
- Allow to cool before serving.